Put 8 cups of water, 1 14 oz can of Italian tomato
sauce, 2 medium sized onions (chopped), 1 pound of
mixed frozen vegetables into a pot. Add the seasoning
and olive oil, heat on high for 30 minutes. Brown the
beef in a frying pan, transfer the beef to the soup
mixture using a slotted spoon to leave the fat in the
frying pan. Turn the heat to medium, heat for 10
minutes. Add the egg noodles, turn the heat to low and
heat another 20 minutes. Taste and adjust seasoning.
Serve with grated Parmesan cheese.